Coconut Curry Chicken with Rice

Today is WORLD FOOD DAY, so I feel like its only right to share another recipe, but something that both Renaldo and I ate a lot growing up, which is Coconut Curry Chicken with Basmati Rice.

What I love about mine and Renaldo’s culture is that it intertwines a lot. My mom is from Panama and my dad is from Dominican Republic. Both Renaldo’s parents are fro Haiti. A ton of things I ate growing up, Renaldo also ate. So now as parents, we can make the same dishes for our kids.

Although I was raised in America, and so was Renaldo, we never want our kids to lose their culture. We want them to make the same dishes for their kids one day. I have partnered with Success Rice to share one of my favorite cultural recipes! What’s amazing about rice is that it is a universal food. No matter where you go in the world, you can find a rice dish – we just all make it our own way!

What I love about Success Rice is that you get that same taste, just in half the time as making rice “from scratch”. I love to make my rice dishes, but when I’m pressed for time, Success Rice is my go-to!!

Down below, I am going to share one of my favorite recipes.

Coconut Curry Chicken with Rice 

Coconut Curry Chicken with Rice

I am a fan of anything coconut, and anything curry, so when I put my two favorite flavors into one dish-you get coconut curry chicken. Growing up my mom cooked with a lot of spices and curry being one of them. So this dish is definitely inspired by my culture (Panamanian and Dominican), and also my husband's culture (Haitian). 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Servings: 6 people


  • 2 bags Basmati Success Rice curry chicken will be served on top
  • 8 whole boneless chicken thighs remove the fat
  • 1 tbsp coconut oil
  • 1 tbsp butter
  • 1 whole/medium red onion
  • 1 whole/large shallot
  • 1 tbsp Kosher Salt I love course grain
  • 2 tbsp minced garlic
  • 1 tbsp ginger powder best to use fresh
  • 2 tbsp curry use more if wanting a bolder taste
  • 1 shake crushed red pepper
  • 2 tbsp tomato base Sofrito
  • 1 can organic coconut milk good & gather brand (target)makes the BEST one!
  • 1/2 cup chicken stock
  • 1/2 whole lime squeeze juice
  • 1 whole cilantro leaves for garnish
  • 1 whole mint leaves for garnish
  • 2 whole bell peppers (red and orange)


  • In a large skillet on medium heat, melt your coconut oil and butter. Once heated, add diced red onion and diced shallots. cook until translucent which is about 6 minutes. 
  • Add your ginger powder, garlic, curry powder, and cook for about 3 minutes until fragrant 
  • Add sofrito to the pan and cook for about 2 minutes. 
  • Add sliced bell peppers to the pan and cook until slightly brown. 
  • Then add half the can of coconut milk and 1/4 cup of chicken stock to the pan, mix around and place lid back over pan and let chicken cook. 
  • While chicken is cooking, make your Basmati Success Rice. Make sure you follow the directions on the box! I promise you, it will be perfect! 
  • Once Chicken is fully cooked, Stir in 1/4 cup of chicken stock to the pan and pour in the remaining amount of coconut milk, and add crushed red pepper. Use as much or as little as you want!
  • Since it'll be pretty runny, and I like it to be more of a creamy consistency you can add corn starch to thicken it up. 
  • Once corn starch is well blended, squeeze half a lime into the pot and stir! 
  • Garnish with mint, and let it sit on "low" for 5 minutes. 
  • When you serve it, garnish with cilantro! Enjoy!! 


Thank you so much for reading, and remember, if you make my recipe to tag me on Instagram!!